Wednesday, 4 December 2013

Everyday Recipes for stir fry

Recipes for stir fry

Recipes for stir fry can be very simple with meat or just plain vegetables, with sauce or without. IN stir frying vegetables are quickly cooked that is why they remain crisp-tender and fresh. The meats remain tender because they are sliced thin for even and fast cooking. The wok is the ideal pan to use in stir frying but without it to stir fry in you can still use a large skillet and do the same method. Here are a few stir fry recipes that we can do in your own kitchens, classified as easy and quick.

1. STIR-FRIED CHICKEN AND SHRIMP: Can be ready in thirty minutes and makes six servings. This is made with vegetable oil, chicken breasts, bok choy or Chinese cabbage, mushrooms, bamboo shoots, green pepper, onions and carrot with the participation of shrimps and chicken stock.INGREDIENTS:

1 tablespoon vegetable oil

4 boneless chicken breasts, skinned and cut in strips

2 cups bok choy, please chop them or use the Chinese cabbage and chop them

1 cup sliced bamboo shoots

1/2 pound mushrooms, sliced

1 large onion, coarsely chopped

1 sweet green pepper, cut in 3/4-inch squares

1 small carrot, thinly sliced (optional)

1 pound peeled deveined shrimp, thawed if frozen

1 cup chicken stock

1/4 cup dry sherry

2 tablespoons cornstarch

1/4 cup soy sauce

hot cooked rice

PROCEDURE:

In wok or large skillet, heat oil over high heat in your American stove. The add chicken and stir-fry until barely cooked through for one to two minutes.

The add the vegetables starting with bok choy, the bamboo shoots, the mushrooms, onion, green pepper, and carrots. Stir fry for one minute.

Stir in the shrimp and add the stock and sherry. Cover the pan and let is simmer until shrimp are pink for one to two minutes.

Then mix the cornstarch with soy sauce and pour into the wok and cook, stirring, until the sauce liquid has thickened. Serve while hot over rice.

2. BOK CHOY MUSHROOM STIR-FRY: This recipe is loaded with mushrooms, sautéed with soy sauce, lemon juice and sugar fried in canola oil and seasoned with onions, red bell pepper, garlic, ginger and bok choy. This can be ready in thirty minutes and can serve four persons.

INGREDIENTS:

2 tablespoons canola oil

1 cup thinly sliced onions

1/2 cup chopped red bell pepper

4 cloves garlic, minced

1/2 tablespoon grated ginger

1 pound coarsely chopped bok choy

1/2 pound sliced mushrooms

2 tablespoons fresh lemon juice

1 tablespoon soy sauce

1 teaspoon granulated sugar

PROCEDURE:

Heat the oil in a large heavy skillet over medium-high heat on your American stove.

Add the onions, pepper, garlic, and ginger and stir until fragrant for one minute.

Add the bok choy and mushrooms and stir fry for about one minute.

Add the lemon juice, soy sauce, and sugar. Stir fry for about two to three minutes until done.

Serve while hot and can be great if paired with hot steaming rice.

You can do these recipes for stir fry easily in your kitchens and enjoy their flavors like you are having a Chinese takeout dinner. Most of us have learned to eat Chinese Cuisines’ takeout orders as alternatives to dinner outs. But these recipes will prove to be very economical and fun to make in your kitchens. Enjoy and please continue to stir fry at home.